Sometimes you get lucky. At my mom and pop market/liquor store, I spied a 6-ounce package of cheddar cheese, labeled, All Natural, 100% Amish Farm Milk, Artificial Growth Hormone free, BGH being bad for the eater, not to mention the cows.
Heini’s (heinis.com) cheddar cheese is special. Check
it out. The family owned store sells 50 varieties.
The recipe is a good one for the single chef. Use an 8-inch skillet for one sandwich.
Two will fit into a 10-inch
skillet.
For one sandwich
2 slices bread (I used Oroweat, a national brand made
with unbleached flour)
2 slices cheese *
1 and ½ tablespoons unsalted butter (BHH free)
1.
Melt the butter over medium heat
until it is foaming, and a drop of water sizzles in the pan. Add the sandwich. This is a stay-at-the-stove thing because the
heat needs to be adjusted to avoid over-browning.
2.
Grill for 2 minutes on the first
side. Turn with a spatula (pancake turner) Grill for 2 minutes on the second
side. You shouldn’t have to add more
butter. If the cheese had not totally melted, turn off
the heat and put a lid on the skillet for
15 seconds.
* If you use chunk style, it looks like this.
and turns into this
Cg note: For a more
substantial repast, especially in winter, I buy and heat up an organic tomato
soup.
